Escarpment Labs Jordal kveik yeast
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Escarpment Laboratories Jordal Kveik Yeast
The Jordal Kveik sourced from Hallvor Måge likely originates in Odda, nearby to Skare (where KRISPY was sourced from). This Kveik Ring release contains all 4 strains. In a test fermentation, Escarpment Labs found that it produced a remarkably clean ferment and attenuated to 86%.
This might be the dream kveik for brewers looking for clean, crisp, dry ferments.
Like most Kveik, it will be cleaner between 20-25ºC and fruity as you get closer to the 30-37ºC temperature range.
Escarpment Labs bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch.
Temperature: 20 - 25°C for clean and dry 30 - 37°C for a fruiier beer
Diastatic (STA1): Yes
Flavour Profile: Expressive fruitiness but low banana ester (at high temperatures)
Suitable Beer Style: Saison